How To Make Baked Crab Cakes

Today, I'm going to make Thai baked fish cakes and to do that, I've got my white crab meat in my food processor, I've chopped up some white fish and we're using equal quantities, and that goes in the food processor. I'm going to add some Thai red curry paste, soy sauce and one egg, and finally I'm going to add some kaffir lime leaves which come like this, but you can buy them ready, prepared in the supermarket or you can get them fresh. They are quite difficult to get fresh but you can get them from your local ethnic supermarket.

Just take out the vein in the centre, layer them up and they can just be torn roughly and go into the food processor, and we've also got some palm sugar which, again, you get from most supermarkets now. If you haven't got palm sugar, it's a bit like Demerara sugar, you can use any sugar, but that's an authentic Thai ingredient. The final ingredient is some coriander, which just needs to be roughly chopped, then into the food processor.

Blitz all this up together. Once it's nicely blended, put it into a large mixing bowl and then you add some sliced uncooked green beans, and they really add a little bit of texture and colour to your mixture, give it a good mix around. Take a small amount in your hands, you can make any size you like.

We like to make them just a little bit bigger than a ten pence piece, but if you want to, you can make them bigger and serve one as a main course, as a starter or you could make them smaller and serve them as a canapé. Now that they're all shaped up, we're going to take them over to our frying pan which has a little bit of oil in it. To test that the oil is hot enough, all you do is hold your hand over the pan until you can't keep it there any longer and you have to move it away.

We are ready now to put the fish cakes into the pan. Be careful not to over crowd your pan because it will reduce the temperature of the hot oil. You're not cooking the fish cakes here; what you're doing is just getting a little bit of firmness and a little bit of colour on each side.

After a couple of minutes, just flip them over to the other side and allow them to crisp up for another minute. Then, all you do is remove them from your frying pan on to a greased baking sheet and pop them into the oven. They just stay in the oven for ten minutes and then, they will be cooked through.

And as you can see, they look a lovely golden brown colour. Pop them onto your little serving dish. We're going to serve them as a little nibble to go with a drink.

This is a sweet and sour carrot, cucumber, chilli with a little relish dressing. It's very easy to make, you just boil up some rice wine vinegar, sugar water and add chopped cucumbers, carrots and chilli, and it makes a lovely little dressing just to drizzle over your Thai fish cakes. Then, I like to put a nice little bit of coriander in the dish.

And that is how to make Thai baked crab fish cakes.
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